An eighth-grade baker said he enjoyed selling the
products at the café and pointed out that the Oreo
cream pie, the cherry and blueberry pies, and the “dirty”
brownies – a combination of brownie, crushed Oreo, and
cookie dough – were selling well. He said that the Oreo
cream pie was selling the best “because it looks the best.”
A student stir fries chicken for a wrap sandwich.
EIGHTH GRADE CAFÉ A
HANDS-ON, REAL‑WORLD EXPERIENCE
FOX CH APE L AR EA SC H OO L NE WS
ox Chapel Area
Students Learn Cooking Skills, Entrepreneurship, and Cooperation
“
I
didn’t realize this was a fullout restaurant,” said Joanne
Germanos as she was served
at the eighth grade café. Her
daughter, Chloe, had invited her to the
lunch, held recently as the culminating
event of the eighth grade café project
taught as part of the family and
consumer sciences classes.
According to family and consumer
sciences teacher Joshua Duso, “The class
teaches cooking skills but modernizes
it.” He added that the idea of the 12week course, “is to make it a real-world
experience.”
around and be active, they enjoy what
they’re doing.” He said the students had
the opportunity to apply for positions in
the restaurant including sous chef, line
cook, prep cook, pantry chef, pastry chef,
manager, host/hostess, cashier, expeditor,
take-out order receiver, food runner,
server, busser, and baker. Students looked
at the job descriptions and picked out,
based on their interests and personality
types, the jobs they wanted.
A student takes an order from Dorseyville Middle
School teacher Erin Wetherill who stopped in for
an early lunch.
Eighth graders first study meal planning
and safety, leading up to the second
section which is the entrepreneurship component. Students
gain experience in running a food-related business and making
a “profit.” The third component of the class exposes the
students to the food industry and teaches them how to run a
restaurant.
The students first completed an online restaurant rules process.
Then they demonstrated skills they learned in the class,
including the basics of cooking, entrepreneurship, food safety,
and working together in cooperation to operate the café.
Mr. Duso said the class is well received by the students and
commented, “Anytime they get to be on their feet and move
16 Fox Chapel Area
Jacob Correnti, who worked at the wrap
station, said being a chef was his first
choice. “I cook a lot at home,” he said.
The students chose all of the menu items
that were made at the various kitchen
stations – subs, French bread pizza, and
wraps, as well as several salad entrées. Sides included soups, a
small salad, and a fruit salad.
Chloe Germanos said of the experience, “It was fun. We
learned a lot of team skills. You have to rely on others.”
Julia Cody, who often helps her dad in the kitchen, commented,
“I never did anything this involved before.” Her dad, William,
visited the restaurant specifically to eat the sandwich he said
his daughter made for him. Julia added, “It’s fun. Kinda hectic
sometimes.” She also said she likes the family and consumer
sciences class. “It’s fun to do something this hands on. Usually
you are sitting at a desk.”